Emma's Nutrition logo
  • Home
  • Consultations
  • Events
  • Cookbooks
  • About Me
    • About Me
    • My Recommends
  • Recipes & Blog
  • Contact
  • Shop
logo logo
  • Home
  • Consultations
  • Events
  • Cookbooks
  • About Me
    • About Me
    • My Recommends
  • Recipes & Blog
  • Contact
  • Shop
Watercress Avocado Snowpeas with a Chunky Basil Pesto
MAINS

Avocado, Watercress & Walnut Salad W/ Chunky Pesto

There’s so much to say about the health benefits of this salad! The avocado, extra virgin olive oil and walnuts contain anti-inflammatory oils, and the walnuts contain alpha-linolenic acid (ALA oil) which helps improve memory and cognitive functions. Basil is an anti-microbial herb, plus it tastes great! The watercress is high in vitamin C, K, beta-carotene (precursor to vitamin A) and is great for your liver’s work and your skin!
20 minutes
Serves 1 as a main

Ingredients

Chunky Pesto:
2 handfuls basil leaves
Juice of 1 lemon
1 garlic clove
1/3 cup shelled peas (30g) (fresh or frozen)
2 tbs extra virgin olive oil
Big pinch of salt

Salad:
80g manage tout/snow peas and/or sugar snap peas 
1⁄2 large avocado
1 big handful watercress
5 walnut halves (20g)

Method

Pop a pot of water on to boil.
Pull the stem top and ‘string’ from the side of each mange tout/snow peas.
Once the water is boiling put in to blanch.
After 10 seconds strain them out of the boiling water and rinse with cold water to prevent them cooking further.
Then thinly slice and put into your salad bowl.
To the salad bowl add the watercress, walnuts and the peeled, de-stoned and chopped avocado.
Put the peas into the boiling water.
If from frozen pull them out after 30 seconds, or if fresh peas then cook them for 1-2 minutes depending on their size.
Then drain and rinse with cold water to prevent them cooking further.

Put all the pesto ingredients into a high-speed blender and pulse until blended into a thick chunky pesto consistency.
Massage 1 heaped tablespoon of the pesto through the salad ingredients.

Sometimes I make this salad up to use as a side dish within a larger meal; Other times I like to use this salad as a main course dish, adding a bit more protein in by combining in cooked lentils or crumbled firm tofu or cooked seafood.

*Save the rest of the pesto in an airtight container, and store in the fridge for up to 5 days.
Print this recipe
  • Menu

    • Home
    • Consultations
    • Events & Workshops
    • Cookbooks
    • Recipes
    • About
    • Contact
    • Shop
© 2022 Emma's Nutrition. All rights reserved | Website by Mosfa

Please note if you are pregnant or breast feeding seek nutritional advice from your qualified healthcare professional before adjusting your diet or taking supplements. The information contained in this website is general advice only. It is not medical advice, nor is it designed or intended to replace medical advice. At all times the reader is advised to seek the guidance of a qualified healthcare professional before acting on any of the material contained in the website. The authors of this website and their agents are not liable for injuries or damage occasioned to any person as a result of reading or following the information contained on this website or the omission of any information contained in this website.

All intellectual property rights in the content and materials on this website are owned by Emma’s Nutrition and/or its licensors. Visitors to the website may not copy any of the materials, images and other content or otherwise use the same without the express prior written permission or licence of Emma’s Nutrition. Email enquiries/permission requests from the contact form here.

Customer Services
Cookies Policy  |   Privacy Policy  |   Refund Policy  |   Shipping Policy  |   Terms of Service